Department of Food Science and Technology, Faculty of Advanced Sciences & Technology, Islamic Azad University, Pharmaceutical Sciences Branch, Tehran, Iran.
College of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Int J Biol Macromol. 2017 Nov;104(Pt A):992-1002. doi: 10.1016/j.ijbiomac.2017.06.126. Epub 2017 Jul 3.
Addition effect of yogurt powder (YP, 2.96-10.03%) and jujube polysaccharide (JP, 2.08-4.91%) to the dough formulation of novel semi-volume breads was optimized using response surface methodology (RSM) to achieve the best physical (moisture content, specific volume and color parameters), textural (crumb firmness and springiness) and sensory attributes. A contrary behaviour on physico-mechanical and sensorial characteristics was found by adding YP and JP. An increase in JP content led to a significant reduction in the texture firmness and a remarkable increase in specific volume, crumb springiness and overall acceptability. YP had a substantial increase on the lightness, while JM significantly increased the bread redness. The optimum moisture (30.58%), specific volume (3.01g/mL), firmness (2.16N), springiness (58.48%), lightness (83.14), and redness (2.98) were obtained in the dough formulated with 5.16% YP and 3.62% JP. The optimal bread with superior organoleptic and microstructural properties compared to the control showed a lower moisture loss during the cooking and storage processes.
采用响应面法（RSM）优化酸奶粉（YP，2.96-10.03%）和红枣多糖（JP，2.08-4.91%）在新型半量面包面团中的添加效果，以获得最佳的物理（水分含量、比容和颜色参数）、质构（面包屑硬度和弹性）和感官特性。添加 YP 和 JP 对物理力学和感官特性表现出相反的行为。随着 JP 含量的增加，质地硬度显著降低，比容、面包屑弹性和整体可接受性显著增加。YP 显著增加了亮度，而 JM 则显著增加了面包的红色度。在含有 5.16%YP 和 3.62%JP 的面团中，获得了最佳的水分（30.58%）、比容（3.01g/mL）、硬度（2.16N）、弹性（58.48%）、亮度（83.14）和红色度（2.98）。与对照相比，具有优越感官和微观结构特性的最佳面包在烹饪和储存过程中水分损失较低。
